*  Exported from  MasterCook  *
 
                               Outlaw Fajitas
 
 Recipe By     : From the Official Fajita Cookbook, ISBN 0-87719112-3
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Submitted by Carolyn Cloe (c4@groupz.net)
    5      lbs.          Skirt steak
                         Fajita Seasoning (Jiminez is excellent)
   20                    Limes
    1      Quart         Beer
    1      Jar           Pickapeppa Sauce
    1      Jar           Woody’s Barbeque Sauce
    1      Tablespoon    Lawry’s Seasoned Salt -- , or to taste
    1      Tablespoon    Pepper -- , or to taste
    6                    Onions -- , cut in wedges
 
 Sprinkle the fajita seasoning and squeeze the lime juice over the meat,
 then place in a pan with the lime peels. Cover with beer and add
 Pickapeppa and Woody’s Barbeque Sauce along with seasoned salt and
 pepper. Let sit 24 hours.
 
 Place the steaks on a grill over a mesquite fire. Turn frequently,
 basting the meat with marinade. Add the onion wedges and cover. Cook for
 10 to 15 minutes.
 
 When done, cut the fajitas in 4-inch-long strips, then add the marinade
 and reheat.
 
 Carolyn’s Note: The recipe didn't say how to prepare the fajita. I would
 place some in a large warmed flour tortilla with sour cream, guacamole,
 and onion pieces, and roll it up to eat. (I haven't tried this recipe
 yet. It sounds very good.)
 
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 NOTES : From the Official Fajita Cookbook, by Richard L. Miller, Texas
 Montly Press,  ISBN 0-87719112-3
 
 (Adapted from Ann Ruff and Austin West, Cookoffs!, Austin: Texas Monthly
 Press, 1984, p. 144)
 
 Jim Lane of Fort Worth won an award for this recipe at the Pioneer Days
 Fajita Cookoff in Fort Worth -- using commercial “fajita seasoning.”